Dairy-free Oil Pastry

Ingredients

 * 1¼ cups unbleached all-purpose flour
 * ½ cup whole-wheat pastry flour
 * 2 tbsp sugar
 * ½ (scant) tsp. salt
 * 5 tbsp mild-flavored olive oil or canola oil
 * 5 tbsp ice-cold water

Directions

 * 1) In food processor, combine both flours, sugar and salt and pulse to mix.
 * 2) With machine running, add oil in thin, steady stream, about 5 seconds.
 * 3) Remove lid and fluff mixture with fork.
 * 4) Replace lid and pulse again 1 to 2 seconds.
 * 5) Put ice water in measuring cup.
 * 6) With machine running, add 3 tablespoons water in 3-second stream.
 * 7) Stop machine at once, remove lid and fluff again with fork.
 * 8) Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
 * 9) Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula.
 * 10) Gently knead 2 or 3 times into ball.
 * 11) Place dough on large sheet of plastic wrap and flatten into ¾-inch-thick disk; smooth cracked edges.
 * 12) Wrap in plastic wrap and refrigerate 30 to 60 minutes before rolling.
 * 13) Unlike like a butter pastry, dough won’t become very firm; this is primarily a rest to ensure easy rolling.